We’re all sitting at home under quarantine, with time on our hands. Not surprisingly, many of us thought, Now would be a great time to bake bread. I used to bake bread regularly, back when I lived in a group house with other twenty-somethings. We’d trade recipes and tips, and I got to be pretty good at the overnight sponge method of baking bread.
Clearly, lots of other people had the same thoughts about baking bread, and maybe even the same fond memories of how they used to bake bread. Not surprisingly, then, our local supermarket ran out of yeast three weeks ago, and I haven’t been able to purchase any yeast there since.
So I decided to make sourdough. I found a method online: mix a few tablespoons of flour and water, cover with something porous, then add another tablespoon of flour each morning and evening until you have a nice foaming mess of sourdough starter. It sort of worked; the flour mix bubbled a little bit, but it didn’t foam. Then I dragged out my old copy of Joy of Cooking; Marion Rombauer suggests adding a bit of sugar along with the flour, and that made the difference. Within a couple of days, I had a pint Mason jar filled with foamy sourdough starter. Then I followed the recipe for sourdough bread in Joy of Cooking, which includes eggs and some oil, and turned out two smallish but attractive loaves.
The loaves are moist, and have a nice crumb. The taste is quite good — there’s a faint tang of sourness, but it’s not in the least harsh. But the loaves weren’t perfect, and I think I should have kneaded them a little longer, and let them rise in the bread pans a little longer.
But then, baking bread is all about perfecting your timing. And in quarantine, I’ll have plenty of time to work on my timing.
Update, April 30: The next batch of sourdough bread came out much better!
